How to make Apricot And Black Pepper Chutney -

An apricot preserve with traditional Indian spices.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Golden apricots (गोल्डन अप्रीकौट ), Crushed black peppercons

Cuisine : Indian

Course : Pickles, Jams and Chutneys

You can also find more Pickles, Jams and Chutneys recipes like Mango Methambo Pineapple Relish Bombay Duck Pickle Roasted Peanut Chutney

Apricot And Black Pepper Chutney

Apricot And Black Pepper Chutney Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 6-10 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Apricot And Black Pepper Chutney Recipe

  • Golden apricots chopped 35-40

  • Crushed black peppercons crushed 8-10

  • Raw mango 1 medium

  • Sugar 1 cup

  • Salt to taste

  • Rock salt (sendha namak) 1/2 teaspoon

  • Citric acid 1 teaspoon

  • Cumin seeds roasted and crushed 1 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Whole dry red chillies crushed 1/2 teaspoon


Step 1

Heat a pan, add apricots and one cup of water and cook till the apricots become soft. Boil mango, peel and remove pulp. Puree or chop the pulp.

Step 2

Heat another pan, add raw mango and sugar and cook till sugar melts. Lower heat and continue to cook till the mixture thickens slightly.

Step 3

Drain the apricots and reserve the cooking liqueur. Add the apricots to the mango mixture and cook. Add a little of the cooking liqueur from time to time so that the mixture does not burn. Add salt and rock salt and mix. Add citric acid, crushed roasted cumin seeds, garam masala powder and mix. Add crushed black peppercorns, crushed red chillies and mix well.

Step 4

Cook till the chutney consistency is reached.

Step 5

Cool and store in a sterilized glass jar.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.